Pork knuckle cooked slowly at low temperature and in its own juice. Once it has been preserved, we debone and crumble it by hand to obtain a tender and mellow meat. The product is vacuum-packed and deep-frozen.

To regenerate it, let it defrost for 24 hours at a positive temperature and then sauté it on a griddle or in a frying pan for 5 minutes.

Ideal for preparing hamburgers and gourmet sandwiches, also for adding to pizzas and cakes, making cannelloni, croquettes, gyozas, empanadas…